Little Balsamic-Glazed Onions

Little Balsamic-Glazed Onions
Photo by Leigh Beisch

Ingredients

  • 1 cup reduced-sodium vegetable broth
  • 1/3 cup good-quality balsamic vinegar
  • 2 ½ pounds red pearl onions
  • ½ teaspoon kosher salt
  • 3 tablespoons butter
  • 1/3 cup good-quality balsamic vinegar
  • ½ teaspoon freshly ground black pepper
  • + 15 more ingredients
    • 2 ½ pounds cipollini onions
    • 2 ½ pounds red pearl onions
    • 3 tablespoons butter
    • 3 tablespoons extra-virgin olive oil, divided
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon fresh thyme leaves, plus several sprigs
    • 2 ½ heads garlic (optional), separated into cloves
    • 1 bunch green onions, cut into 2-in. lengths
    • 2 ½ pounds cipollini onions
    • 1 tablespoon fresh thyme leaves, plus several sprigs
    • ½ teaspoon kosher salt
    • 1 cup reduced-sodium vegetable broth
    • 1 bunch green onions, cut into 2-in. lengths
    • 2 ½ heads garlic (optional), separated into cloves
    • ½ teaspoon freshly ground black pepper

1. Add half of cipollini to a pot of boiling water; simmer 1 minute, then transfer to a colander with a slotted spoon and immediately rinse with cold water. Repeat with remaining cipollini, then pearl onions (in 2 batches), then garlic. 2. With a small, sharp serrated knife, trim root ends and pe...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network